Fibre constituents of some foods

Some plant foods viz. bottlegourd, carrot, cauliflower, cabbage, green bengalgram, pea, apple, plum, guava, karonda, blackgram husk and lentil husk were analysed for their dietary fibre components. The total dietary fibre contents of these foods varied from 14.68 to 78.21 percent on dry matter basis. As compared to fruits and vegetables, the husks had higher amount of total dietary fibre. Cellulose represented as the major fibre constituent in most of the foods whereas, husks were observed to be good sources of hemicellulose. All foods were low in pectin and lignin contents except guava.     

Biological evaluation of iron availability from pre-adolescent diets by using anaemic rats

The bioavailability of iron from habitually consumed diet by pre-adolescent children of low socio-economic group and the diet supplemented with additional 8 g of protein supplied by 34 g legumes (Green gram and Moth bean 1:1) or 195 ml of buffalo's milk to per day diet was studied in anaemic rats using haemoglobin regeneration method. The bioavailability of iron for haemoglobin regeneration relative to FeSO₄ was 69.5 percent from milk supplemented diet as compared to 47.5 percent from the diet normally consumed by pre-adolescent children of low socio-economic group while legume supplementation to the diet showed no improvement.     

Effect of Isabgol husk supplementation on trace minerals (Zn,Cu, Mn) levels in adolescent girls

The study was conducted on eleven healthy non-anaemic adolescent girls of 16 to 18 years of age. Balance studies were conducted in two trials of three weeks each on low and high fibre diets. High fibre diet contained 25 g Isabgol husk in addition to low fibre diet. The mean diet and nutrient intakes of the subjects were approximately the same during both trials. Addition of Isabgol husk to low fibre diet significantly (P0.05) increased faecal excretion of zinc, copper and manganese and lowered their apparent retention. The serum levels of these trace minerals decreased significantly (P0.05). Thus the high level of Isabgol has undesirable effect on trace minerals.     

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 ^°C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 ^°C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching. The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.     

Effect of cereal-legumechapati diets on absorption and retention of calcium

Wheatchapati, wheat+Bengal gram (8020 and 7030)chapatis and casein diets, at 10 percent protein level, were fed to rats for 12 weeks to study the effect on calcium utilization. The supplementation of Bengal gram to wheat diets significantly improved the calcium absorption. The urinary calcium excretion in wheat+Bengal gramchapati diets was significantly less than that of wheatchapati diet fed group. The in vivo⁴⁵Ca absorption (CPM/100 l serum) was also less in wheatchapati group as compared to wheat+Bengal gramchapati diets fed groups. The supplementation of legumes to cereals improved the calcium utilization and it may be concluded that there will be no risk of occurance of protein induced hypercalciuria.     

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching.

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.     

Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets

The effects of various processing methods viz. pressure cooking with soaking, sprouting (48 h), sprouting and pressure cooking, dehulling, and pressure cooking of the dehulled legume on the bioavailability of zinc were studied. The total zinc content varied from 3.28 to 3.37%; the highestbeing in raw ricebeans and the lowest being in dehulled, soaked and pressure cooked, and sprouted and pressure cooked ricebeans, respectively. The soluble zinc content was highest for dehulled soaked and pressure cooked ricebeans (28.2%) and lowest for raw ricebeans (16.0%). The absorption, retention, and balance of zinc were estimated in rats fed experimental and standard ZnSO₄ diets using a balance study. The maximum retention of zinc wasobserved in dehulled soaked, and pressure cooked diets (63.37%) followed by sprouted (48 h) and pressure cooked (61.38%) diets. The gain in body weight, total femur zinc and retention of zinc in liver, kidneys and spleen were found to be highest for rats eating the sprouted pressure cooked diet followed by the dehulled, soaked and pressure cooked diet. Plasma zinc levels were found to range from 3.81 to 6.34 mol/dl; they were maximum for rats fed the dehulled, soaked and pressure cooked diet. It can be concluded that dehulling significantly improves the availability of zinc and germination of ricebeans is the best method to enhance the zinc availability.     

Nutritional composition of selected green leafy vegetables,herbs and carrots

Six green leafy vegetables and herbs – spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots – were analyzed for moisture, protein,ascorbic acid, -carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. Moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) and protein from 9.83 percent (carrots) to 30.9 (mint) percent. Ascorbic acid, -carotene, total iron and ionizable iron contents were at a maximum in case of bengal gram leaves whereas level of ionizable iron and in vitro iron as a percent of total iron was highest in carrots. Copper, manganese and zinc contents were maximum in spinach.     

Hypocholesterolemic effect of guargum in overweight adults

The present investigation was undertaken to study the effect of guargum on plasma cholesterol levels of overweight adults. The consumption of 15 g guargum with normal diet for six weeks produced significant reduction in plasma total cholesterol, LDL-cholesterol and total cholesterol to HDL-cholesterol ratio. However, HDL-cholesterol levels were not effected by fibre intake.     

Effect of dietary fibre from cereal brans and legume seedcoats on serum lipids in rats

The present investigation was carried out to study the hypolipidemic effect of dietary fibre from cornbran and blackgram seedcoat in rats. Isoproteinous diet having one percent cholesterol and ten percent dietary fibre from cornbran and blackgram seedcoat was fed to four groups of albino rats for six weeks. With consumption of both the grain husks, total lipids, cholesterol and tryglycerides were lowered while HDL-cholesterol was found to be significantly increased. However, serum phospholipids were not affected significantly by grain husks. Cornbran was observed to be more hypolipidemic than blackgram seedcoat.